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12
Easy
By Paul Allam and David McGuinness
Published 2009
This recipe is based on the Anzac biscuit with the addition of dried barberries that have been plumped up in hot water and brown sugar. A barberry is a small red berry similar to a red currant, and is often used in Middle Eastern cuisines; it has a slightly acidic flavour. At the Bakery, we press the biscuits down to make them very thin.